Tomato Basil Soup with Zucchini, Red Bell Peppers and Oregano Recipe

Ingredients

• 8 cups vegetable stock
• 1 14.5 oz. can diced tomatoes, with juices
• 1/2 of one medium onion, chopped
• 4 cloves garlic, minced
• 1/8 cup port wine
• 1 zucchini, quartered and cut into 1/2 inch thick wedges
• 2 red bell peppers, cut in 1/2-inch strips
• 1/2 cup chopped fresh basil (or 3 tbsp dried basil)
• 1/4 cup chopped fresh oregano
• Salt and pepper to taste
• Crusty bread or rolls to sop up juices with